Jamie Oliver

forum: Food & Drink

Subscribe to forums RSS

#1 Wed 21 Mar 07 10:25pm

kinsella

Member
Member since Wed 21 Mar 07

Pasta sauce

How do I pull the acidity from a homemade tomato sauce?  I have heard to add sugar, are there any alternatives?

-K

    Likes (0)

#2 Wed 21 Mar 07 11:37pm

frizz1974

Forum super champ
Occupation Mother of 2 working more than full time
From Wallerawang, Oz
Member since Wed 29 Jun 05

Re: Pasta sauce

I always add sugar (white or brown it doesnt matter) But I only add a heaped tablespoon to a 5 litre batch... you dont seem to need much.

    Likes (0)

#3 Wed 21 Mar 07 11:45pm

oldthreetoes

Member
Occupation Music Journalist/Writer and editor
From Vancouver, Canada
Member since Wed 21 Mar 07

Re: Pasta sauce

You can also use a bit of Ketchup, Splenda if you do not want to use sugar, and if you are using fresh tomatoes, try de-seeding them also...

    Likes (0)

#4 Thu 22 Mar 07 2:39pm

SonomaEddie

Forum super champ
Occupation Chief cook and bottle washer
From Northern California
Member since Sat 10 Feb 07

Re: Pasta sauce

You might also try this:
Put a tiny pinch--and I do mean very tiny--of baking soda in the sauce.  This will neutralize some of that acid.  Make sure it is a small bit as too much will ruin the sauce.
Eddie

    Likes (0)

#5 Thu 22 Mar 07 7:35pm

ellboy

Member
From ell's kitchen
Member since Mon 11 Apr 05

Re: Pasta sauce

try roasting the tomatoes first, theyll be sweeter.

    Likes (0)

Powered by PunBB.